Breaded Lamb Cutlets

Name: Breaded Lamb Cutlets
Yield: makes 4 servings
Ingredients: Eight 1-inch-thick medallions of lamb, cut from 2 racks or from the loin or leg; 2 tablespoons extra virgin olive oil; 2 eggs; Panko (Japanese bread crumbs) or other bread crumbs for dredging; Salt and freshly ground black pepper; 1 teaspoon ground cumin or minced fresh rosemary (optional); Chopped fresh parsley for garnish (optional); 1 lemon, cut into wedges

December 20, 2011

Though this is an unusual preparation, in many ways lamb is the meat most suited to this simple treatment. Like all cutlet preparations, it’s lightning-quick.

Recipe information

Yield
makes 4 servings

Ingredients

Eight 1-inch-thick medallions of lamb, cut from 2 racks or from the loin or leg

2 tablespoons extra virgin olive oil

2 eggs

Panko (Japanese bread crumbs) or other bread crumbs for dredging

Salt and freshly ground black pepper

1 teaspoon ground cumin or minced fresh rosemary (optional)

Chopped fresh parsley for garnish (optional)

1 lemon, cut into wedges

Preparation

Step 1
Preheat the oven to 200°F. If you’re using rib or loin slices, pound them lightly with the heel of your hand until they are about 1/2 inch thick. If you’re using leg, put them between 2 sheets of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick. Put a nonstick or well-seasoned skillet over medium-high heat and add the oil.
Step 2
When the oil shimmers, dip a piece of lamb in the egg and press both sides into the bread crumbs. Add to the skillet; do not crowd—you will have to cook in batches. When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin if you like.
Step 3
As the meat browns, flip it and brown the other side; adjust the heat so that each side browns in about 2 minutes; the meat should remain rare. As the pieces finish, put them on an ovenproof platter and keep them warm in the oven. When they are all done, garnish with parsley if you like and serve with lemon wedges.

From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsCutlet Lamb Meat Main Dinner Nut Free Dairy Free Quick Easy Weeknight Meals 30 Minutes or Less Fry Hanukkah Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes